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This week Aaron Sanchez, Chef/owner of Johnny Sánchez with locations in Baltimore and New Orleans, shares his recipe for mussels with beer and garlic-chipotle love.

Mussels With Beer And Garlic-Chipotle Love

Garlic Chipotle Love

• 1 cup canola oil
• 12 garlic cloves, peeled
• 3 tablespoons chopped canned chipotle chiles in adobo sauce
• ¼ cup chopped fresh cilantro
• Grated zest of 1 lime
• 1 teaspoon salt


1. Preheat the oven to 300F. Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature. Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth. Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.


• 1 tablespoon extra virgin olive oil
• 1 small red onion, thinly sliced
• 1 large tomato, seeded and thinly sliced
• 1 tablespoon Garlic-Chipotle Love
• 2 cups Mexican dark beer
• 1 pound mussels, debearded and scrubbed
• Salt
• Toasted bread or warmed tortillas, for serving
• Cilantro leaves, picked off their stems, for garnish


Heat the olive oil over medium heat in a large skillet with a lid. Add the onion and tomato and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Stir in the Garlic-Chipotle Love and beer. Add the mussels, cover the skillet, and cook until the mussels open. Discard any that don’t open after 10 minutes. Season with salt to taste. Serve in shallow bowls with plenty of toasted bread or warm tortillas for dipping. Garnish with fresh cilantro leaves.

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